Half-Boiled Egg and Spinach Ramen with Miso Broth

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Comforting miso ramen topped with a perfectly half-boiled egg and sautéed spinach for a rich umami-packed bowl. This Japanese-inspired soup recipe, ready in about 25 minutes, pairs ramen noodles, water, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 420 cal/serving

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Ingredients

4 oz ramen noodles
4 cups water
3 tbsp white miso paste
1 tbsp soy sauce
2 cups baby spinach leaves
2 large eggs
1 tsp sesame oil
2 stalks thinly sliced green onions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Bring 4 cups of water to a boil in a pot. Carefully add 2 large eggs and boil for 6 minutes for half-boiled yolks. Remove eggs and place in ice water to stop cooking.
Step 2: In the same pot, bring water back to a gentle boil and add 4 oz ramen noodles. Cook for 3-4 minutes until tender, then drain and set aside.
Step 3: Return 4 cups water to the pot, then whisk in 3 tbsp white miso paste and 1 tbsp soy sauce over low heat until fully dissolved and heated through.
Step 4: Meanwhile, heat 1 tsp sesame oil in a skillet over medium heat. Add 2 cups baby spinach and sauté for 2 minutes until wilted and bright green.
Step 5: Peel the half-boiled eggs and slice in half lengthwise.
Step 6: To assemble, divide noodles between two bowls, ladle hot miso broth over, top with sautéed spinach, sliced eggs, 2 sliced green onions, and sprinkle 1 tbsp toasted sesame seeds on top. Serve immediately.